<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24-Hour Cheese Cake</title>
      <categories>
        <cat>Desserts</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Crust:</item></ing>
      <ing>
        <amt>
          <qty>30</qty>
          <unit/></amt>
        <item>Graham cracker crumbs</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>pounds</unit></amt>
        <item>Margarine; melted</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Sugar</item></ing></ingredients>
    <directions>
      <step>  Recipe by: Mary Mihalek
                          Filling:
        8    ounces        cream cheese
       16      ounces        crushed pineapple
        2    teaspoons     vanilla
        1    cup           sugar
        1      large         evaporated milk, canned &amp; chilled
        1    package       lemon jello
        1    cup           boiling water
  
  Dissolve jello in water; let cool.  Mix cream cheese, sugar, and vanilla.
  Beat milk till thick and foamy.  Fold cooled jello, cheese mixture, and
  whipped milk thoroughly and pour into graham cracker crust.  Chill 24
  hours.
  
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
 
</step></directions></recipe></recipeml>
